Canada's Next Great Wine Region is Nova Scotia
"Past the rocky, ocean-battered coastline of Nova Scotia is an unlikely tale of success: a burgeoning wine industry producing palate-pleasers that connoisseurs say can rival what Champagne, France, has to offer.
Winemakers in the lush heartland of Nova Scotia's wine industry, the Annapolis Valley, are embracing what might appear as an impossible set of conditions — cool temperatures and rocky, acidic soil — to create award-winning white and sparkling wines that are capturing international attention.
On Tuesday, Nova Scotia and Ottawa announced $487,960 over two years for a new wine research lab in the heart of the valley at Acadia University in Wolfville. The lab is meant to be a hub for food scientists, dietitians, biochemists, plant physiologists and producers of food and beverages as the province looks to make a bigger impact.
Making wine in Nova Scotia is a "high-risk, high-reward dynamic," says Deslauriers, a Quebec native who has also worked in Chile.
"We end up being somewhat of a specialized wine region much like some of the regions in Europe that are either really high in the Alps or in the northern parts of France and Germany."
Toronto wine critic Tony Aspler says the province's wineries excel in sparkling wines and aromatic whites. Reds, however, "are more problematic in that climate."